Starter & Snack

Mexican Pizza

Name: Mexican Pizza
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1/4 teaspoon freshly ground black pepper, divided; 1 (7-ounce) can chipotle chiles in adobo sauce; 1 tablespoon unsalted pumpkinseed kernels, toasted; 1 tablespoon cornmeal; 2 tablespoons coarsely chopped fresh cilantro; 1 Pizza Dough; 1 poblano chile; 1/2 cup (2 ounces) crumbled queso fresco; 1 large red onion, cut into 1/4-inch-thick slices and separated into rings; 1/2 teaspoon salt, divided; 1/2 cup (2 ounces) grated sharp white cheddar cheese; 1/4 pound tomatillos, husked and coarsely chopped

1 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$1.53

Photo coming soon

You can never have too many hor d'oeuvre recipes, so give Mexican Pizzan a try. This recipe serves 6. One portion of this dish contains approximately 10g of protein, 8g of fat, and a total of 275 calories. For $1.53 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals.

Mexican Starter & Snack Onions Cheese Cornmeal

Method:

1
Preheat oven to 45
2
Roll prepared pizza dough into a 12-inch circle on a floured surface.
3
Place the dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
4
Place onion rings in a large bowl. Lightly spray with cooking spray, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss well to coat. Arrange onion on a jelly roll pan coated with cooking spray.
5
Bake at 450 for 15 minutes, stirring halfway through; cool.
6
Preheat broiler.
7
Place poblano chile on a foil-lined baking sheet, and broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes.
8
Place in a zip-top heavy-duty plastic bag, and seal.
9
Let stand 15 minutes. Peel and discard skins.
10
Cut a lengthwise slit in poblano chile; discard seeds and stem.
11
Cut roasted poblano chile into thin strips.
12
Sprinkle strips with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper, and set aside. Reduce oven temperature to 50
13
Place chipotles in a food processor or blender, and process until smooth.
14
Spread 1/2 tablespoon chipotle puree over the pizza crust using back of spoon. Reserve the remaining chipotle puree for another use. Arrange the chile strips in an even layer over the pizza crust; top with onions, tomatillos, cheddar, and queso fresco.
15
Bake at 500 for 17 minutes or until crust is golden.
16
Remove pizza from oven, and sprinkle with cilantro and pumpkinseeds.